Herbal Sun Tea
Lemon verbena or mint enhances a jug of rooibos tea, perfect for a summer picnic.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, July 2007
- 2 tablespoons loose rooibos tea
- 2 tablespoons dried lemon verbena or dried mint
- 2 quarts cold water
- Honey or sugar, to taste
Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twine. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours.
Strain tea, and discard solids. Stir in honey or sugar. Serve immediately, or refrigerate up to 3 days.